Greek Rice - Rice With Spinach And Feta - cooking recipe

Ingredients

1 cup uncooked long grain rice
1 1/2 cups low sodium chicken broth or 1 1/2 cups vegetable broth
1/2 cup water
2 tablespoons olive oil
1 tablespoon butter
3/4 cup diced onion
8 ounces sliced mushrooms
3 garlic cloves, minced
2 tablespoons fresh lemon juice
1/2 teaspoon dried oregano or 2 teaspoons minced fresh oregano
6 cups fresh Baby Spinach, washed and spun dry (if you use grown spinach, remove stems and coarsely chop it, too)
fresh ground black pepper, to taste
1 tablespoon dry sherry
4 ounces feta cheese, crumbled

Preparation

Over medium heat in a saucepan, combine the rice, broth, and water, and bring to a boil.
Cover, reduce the heat to medium low, and let simmer for 15 to 18 minutes or until the rice has absorbed the liquid; transfer to a serving bowl and keep warm.
In a skillet over medium heat, melt the olive oil and butter together, then add the onion, mushrooms, and garlic for 5 to 7 minutes, then stir in the lemon juice and oregano.
Add the spinach and pepper, then sprinkle with the sherry and toss until the spinach is slightly wilted; remove from heat.
Add the crumbled feta and toss until the cheese begins to melt.
Add to the cooked rice, toss well, and serve immediately.